November 06, 2012, 7:12AM

January 27, 2012, 9:20AM

Remember when I asked you to come along with me to celebrate my cooking triumphs and laugh with me about my disasters? Triumph: Pizza! Disaster: I bought the wrong ingredient! I need to train my mind to distinguish between fennel and leek. I may type leek on my shopping list, but my mind thinks fennel and vice versa. Thus this leek pizza... Full story »

December 30, 2011, 9:31AM

“Sometimes you have to leave a place to come back and appreciate it,” Tasia Malakasis reflects. After growing up in Huntsville, she was eager for a change of scenery. A successful marketing career with high-tech companies took her from New York and New England to Silicon Valley. But she longed to blend her business savvy with her passion for food. A stint at the Culinary... Full story »

August 26, 2011, 8:25AM

Bruschetta is a roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt, and pepper. Toppings traditionally consist of tomatoes and fresh basil mixture, but most anything goes - vegetables, beans, cured meats, roasted red peppers. I recently tried using goat cheese, spinach and roasted cherry tomatoes. Whether for a snack or an appetizer, this would be... Full story »

August 19, 2011, 3:00PM

There are nights when only a steak will do -- especially one somebody else cooks. When my husband and I went out for his birthday dinner last weekend, the craving struck and my eye went straight to the beef. My entrée, a well-seared, medium-rare, local cut was served on a thick slice of lightly toasted, textured bread, perfect for... Full story »

August 10, 2011, 7:07PM

January 23, 2011, 8:02AM

Tasia Malakasis was sure she didn't want to return to Alabama, where she had grown up. She found a successful career as a tech company executive in Philadelphia. But she was beckoned home by some lines in a T.S. Eliot poem and the lure of goat cheese. Full story »

November 12, 2010, 2:42PM

This article is reprinted with permission from B-Metro Magazine. Tasia Malakasis had come to think of herself as a typical New Yorker. Well a New Yorker who was transplanted from Alabama. After college, she told me that she went to work with some of the country's leading business minds at a tech company where they were all destined to... Full story »

August 20, 2008, 8:12AM

Ownership change brings even more attention to nationally acclaimed goat cheese made in Elkmont, Alabama Though she made goat cheese in less-than-glamorous surroundings in Elkmont, Liz Parnell, who founded Fromagerie Belle Chèvre in 1989, garnered national attention and praise for her quality product. While it can be found in Alabama, it is also in some of the upscale cheese shops... Full story »

June 04, 2008, 7:17AM

Goat cheese maker churns with fresh ideas to get her products into the mainstream ELKMONT - To spend a morning at Fromagerie Belle Chevre is to understand how a successful software company executive could trade in her desk job for more pastoral pursuits. It isn't the facility itself that's so compelling. The humble concrete-block headquarters of the internationally acclaimed goat... Full story »